Vegetarian Essentials Super Awesome Burgers Recipes

Steps:

• 1. PREP/PREPARE
• 2. You will need a blender, or food processor fitted with an S-Blade to make this recipe.
• 3. The beans are an important element in the flavor of these burgers. I make my own (I will share the recipe in a bit); however, when it comes to canned beans, some of my absolute favorite ones are Bush's Baked Beans. Those folks know how to make 'em tasty. If you want to make your own, check out my best... https://www.justapinch.com/recipes/side/other-side-dish/cooking-under-pressure-brilliant-baked-beans.html?r=1
• 4. Gather your ingredients (mise en place).
• 5. Cook the rice according to package directions, and then allow to cool.
• 6. Add the beans to a large bowl, and crush with a fork. Do not turn them into mush... leave some bits.
• 7. Place the sunflower seeds into a blender/food processor, and blend until fine, but do not blend to the point that it becomes a paste. Trust me, it does not take long for that to happen.
• 8. Add the remaining ingredients, but not the rice, and use one-second pulses until everything is nicely combined.
• 9. Add the blended ingredients, along with the rice into the large bowl with the beans, and mix with wet hands until combined, then shape into burger patties.
• 10. If you are making sliders, you will probably get about 20; if you are doing full-size patties, you will probably get about 8.
• 11. You can stick these into a 370f (188c) oven until they begin to brown, about 12 - 14 minutes, or you could fry them up in a pan with a bit of oil.
• 12. PLATE/PRESENT
• 13. Mix the dressing together, if using, and spread it over the burger before serving. Enjoy.
• 14. Keep the faith, and keep cooking.

Steps:

• Heat the oven to 400 degrees. Peel and roughly chop 1 onion, then place it in a food processor. Add the mushrooms and pulse until just finely chopped. (Be careful not to overprocess into a paste.) Transfer mixture to a large bowl and wipe out the bowl of the food processor. Add torn bread to the processor, pulse until it forms fine crumbs, then transfer crumbs to the mushroom mixture.
• Add black beans and coriander, season well with salt and pepper, then mix together until thoroughly combined. Divide into 4 equal portions and shape into 1-inch-thick patties. Rub all over with oil and dust with ground coriander, then place on an oiled baking sheet.
• Roast patties until dark and crisp, 35 to 45 minutes. Sprinkle the burgers with the Cheddar. Let burgers cool slightly to firm up. While the burgers cool, transfer the buns to the hot oven and heat for a few minutes until toasted.
• Meanwhile, peel and very finely chop the remaining 1/2 onion. Transfer to a medium bowl. Add the tomatoes. Zest the lime on top, then halve the lime and squeeze lime juice on top, to taste. Add a few shakes of hot sauce and season with salt and pepper to taste. Pit, peel and finely slice the mango and avocado.
• Spread the yogurt on the bases of the rolls or buns, then top with half the salsa, the mango and the avocado. Add the burgers, the remaining salsa, extra Tabasco and cilantro leaves, then pop the lids on, press down lightly and serve immediately.